It's 9 p.m. and this is the first moment today that I've actually been able to sit down and write. Despite how it may seem, I look more forward to blogging than ever, it's just a matter of making the time to do it properly. I've been running again, and it feels so good, so all my spontaneous free time seems to go to that (especially when someone else is here to help with baby. The jogging stroller works but boy is it tough to push around) and I just haven't been good about forcing myself to form coherent blog thoughts.
But here I am! With a great little weeknight dinner for you.
First, a little baby update. She is SIX MONTHS OLD, you guys. Six months. That takes my breath away. I can't really put into words what that feels like.
Today she and I went downtown and she participated in her very first psychology experiment! She got to look at a screen and have her eyes tracked. She did great (apparently she looks left and right quite quickly, which I assume means she's a super genius) and left with this cool tshirt!
Shaktea kombucha, the ginger blueberry flavor. So fizzy and refreshing. Great in the weirdly hot weather we've had.
They're a great way to get a little seafood in your diet without too much fuss. The recipe is easy to modify to your needs/preferences, too. You could make this with just about any cooked fish.
based on (but greatly modified from) this recipe
1.5 c. cooked salmon (I use this. Its wild caught and cheap)
2 c. whole wheat panko
3 green onions, sliced
3 garlic cloves
1/2 c. mayo
2 tbsp. Old Bay seasoning
1 tsp. seasoned salt
2 tbsp. hot sauce (I use Frank's)
2 tbsp. Worcestershire sauce
1/2 yellow onion, grated.
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